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Dinner 2017 (Part 1)

liuzhou

By liuzhou
in Cooking

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sartoric

sartoric

Posted
Posted

South Australian whiting, seasoned flour, pan fried in butter. With some squid, Shelby fries and salad.

 

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  • Like 18
chefmd

chefmd

Posted
Posted

Started with slaw like salad, chopped whatever refrigerator had for me: Napa cabbge, carrot, cucumber, onion, apple with mayo and lime juice.  Also had reheated left over roasted chicken.

 

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  • Like 10
kayb

kayb

Posted
Posted

@HungryChris -- hard to beat!

 

How far are you from Boston? Will be up that way and probably going up to Gloucester in the spring. Would love to come on up and meet you for lunch or dinner. Can't be that far' y'all's states are pretty small...

  • Like 1

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I am under the weather so about to go have a baguette, a selection of cheeses and an organic pink lady.  No MR for me tonight.

 

  • Like 6

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

liamsaunt

liamsaunt

Posted
Posted

Another loaf of bread, this time the long rise no knead recipe. I liked the crust better on this one

 

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We had it with some tomato soup I made

 

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Tonight I made tempura hake. 

 

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  • Like 19
Porthos

Porthos

Posted
Posted

I snacked while I was out running a bunch of errands. So dinner was 2 over-easy eggs with good toasted sour dough to sop up the left-over yolk. Sublime.

  • Like 10

Porthos Potwatcher
The Once and Future Cook

;

Thanks for the Crepes

Thanks for the Crepes

Posted
Posted

Caesar salad again tonight. Large heads of Romaine have been running at 99 cents, available tomatoes are really bad, and let's face it, Caesar salad is good! No, I'm not in a rut. I am on a kick! :D

 

Then I made one of my favorite pasta dishes: sliced button mushrooms sauteed in butter with a little salt and garlic then shrimp given the same treatment in that pan with crushed red pepper flakes while the spaghetti cooks. Stir it all together, plate on the hot plate where you were keeping the 'shrooms warm on and add parmesan cheese. This was really good, but I made myself put aside a serving for breakfast tomorrow.

 

Dessert was part of a cantaloupe from Guatemala. It was a huge fruit, but it won't win any prizes for sweetest of most fragrant. Still it is a very nice change from more local fruit available in the dead of winter with snow and ice still on the ground. I was very glad to get it.

 

 

  • Like 8

> ^ . . ^ <

 

 

liuzhou

liuzhou

Posted
  • Topic Starter
Posted

Visually disappointing, but tickled the taste buds just fine.

A one pot chicken thigh, leek and mushroom (button and shiitake) stew with a little chilli flakes and new potatoes.

Could have done with something green, but I didn't have anything suitable and I wasn't going out in this terrible weather.

 

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  • Like 8

...your dancing child with his Chinese suit.

 

"No amount of evidence will ever persuade an idiot"
Mark Twain
 

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Shelby

Shelby

Posted
Posted

My mother-in-law just got out of the hospital and they sent her home with a gift.  A HUGE head cold.  She feels and sounds terrible.  So, last night I made a huge pot of chicken and noodle soup with lots of rich homemade broth.  I used half chicken and half turkey (broth).  Hopefully it makes her feel a little better.  Oh, so, I had a little bowl of that for dinner.  

  • Like 7

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HungryChris

HungryChris

Posted
Posted
12 hours ago, kayb said:

@HungryChris -- hard to beat!

 

How far are you from Boston? Will be up that way and probably going up to Gloucester in the spring. Would love to come on up and meet you for lunch or dinner. Can't be that far' y'all's states are pretty small...

@kayb, we are about an hour and a half out of Boston. It certainly would be fun and doable. Driving into Boston is a PITA, so it would probably involve taking the "T" in from an outlying town. The devil is in the details. We will be in Boston for a cruise to Bermuda sometime in June. When you mention Gloucester, I think whale watch.

HC

sartoric

sartoric

Posted
Posted

Yesterday I cooked dinner for six, but four of them didn't show up. 
I just don't get millennials. 
So they had car troubles, that's fair enough, but they also had four phones, and couldn't see a reason to contact me, apart from the original "I don't think we can make it" message ?
Can't respond to my text message or phone calls, yeah, great. 
I had to call their father (another city, another state, several thousand kilometres away) to find out what's going on...

It doesn't help that we're going away for a month in two days time. Lots of uneaten food equals happy dogs I suppose. 
I still don't get millennials.

Dinner was roast chicken with potatoes and baby carrots. There would have been other things if the millennials had made it, but I had lost interest by then. 
Sorry for the rant.

 

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  • Like 18
JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

It is raining, I am sick.

 

A generous colleague offered me a ride home after work but as we had both been reading today's NY Times article on soup she needed to stop at the store first before they closed.  Soup sounded good to me as well, however my idea of soup was eight cans of Progresso minestrone on sale at 88 cents per can.  O the derision I endured.

 

Anyhow my dinner was minestrone, half of last night's baguette, and cheese.  I hope her soup went well.

 

  • Like 10

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

rotuts

rotuts

Posted
Posted

nothing wrong w Progresso  in a pinch  I have ' a few cans ' here and there.  88 cents is a good price.  i find the 77 cent cans

 

a bit tastier .

  • Like 5
rotuts

rotuts

Posted
Posted

soup.  semi-home made :  I use Minor's soup base , which I keep frozen.  in this case  Roasted Chicken.  it has a less salt in it that regular chicken

and indeed has a roast taste

 

then some fz chinese pork ands shrimp dumplings.  simmer until done.  added chopped spinach , and a beaten egg.  a lot of grated ginger from

frozen.  a few drops of RedBoat.

 

tasted a bit like Hot&Sour , so I added generic white vinegar and some chinese chili oil w chile  to it

 

it was zoo good.   Ill make the next batch w chinese dark vinegar  and make some green chili  ( green dragon from Tj ? )

 

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  • Like 18
sartoric

sartoric

Posted
Posted

Antipasto, the cheese is Maasdam, there's ham, salami, chicken (of course), dolmades and Cabernet paste.

 

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  • Like 14
kayb

kayb

Posted
Posted

Last night for soup supper at church, I made a bastardized version of Tom Yum soup. 

 

First, I cooked a pound of stew beef, cut into smaller sized pieces than the 1 x 2 in the package, in the IP; 30 minutes HP, regular release. Meanwhile, I soaked a handful of dried shiitakes.

 

Sliced the hydrated shiitakes, added them and their water to the IP, along with some more water and lots of Tom Yum paste, and switched that over to slow cook while I went out and ran some errands.  Came home, switched it over to saute', let it come to a boil and added Pad Thai wide rice noodles.

 

It was a hit. If I had it to do over again, I'd cook the noodles separately and put them in a separate dish to add to the soup, as I'm afraid the leftovers will be much too glutinous from dissolving noodles to be very good. But we shall see. And there wasn't a great deal left.

 

  • Like 9

Don't ask. Eat it.

www.kayatthekeyboard.wordpress.com

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